My oh-so-creamy Egg Curry

It is yet another rainy day outside, and I have no option but to sit cooped up in a corner. As much as I try to be one of those romantic rain lovers, and as much as I try to picture myself as the protagonist in an imagery created by RK Narayan, by the window, sipping on a cup of hot coffee, it inevitably and invariably ends up in vain, for two reasons: 1) I do not like the rain. Yes, it’s true. I understand that we need it for geographical purposes but the dampness and the humidity that it brings with it… shudder! I may secretly be a cat you know, meow! And 2) I am not friends with coffee. Period.

So, I shall jot down the recipe for that wonderfully creamy Egg Curry that I had promised three long weeks ago. I swear I have been meaning to write this down for the longest time now. However, being the primary errand-runner in the house who also happens to be enrolled in a super intensive Deutsch course, I haven’t had much time on my hands of late but hey! I now know a tad more Deutsch than ‘Das Auto’! 😀

So here goes the recipe. Very easy and very tasty.

Things you will need:

Eggs- 4

Tomatoes- 2 small/ 1 large

Onions- 4 small/ 2 large

Chilly powder- ¾ tablespoon

Turmeric powder- ½ teaspoon

Coriander powder- 1 teaspoon

Coconut milk powder- 2 sachets of 25 grams each

Salt

Oil

A mixer-grinder

How to go about it:

Step 1:

Hard boil the eggs, slit them vertically and keep them ready.

Step 2:

Get your mixer-grinder out. Grind the tomatoes and the onions together to make a nice, even paste. Please ensure that there are no lumps in the mixture. (“Veggie Mixture”)

Step 3:

Next, you would want to heat 2 tablespoons of oil in a nonstick wok. Put the Veggie Mixture in and sauté on medium heat. Sauté it till it loses the raw smell the veggies have to offer. At this point let me warn you. Unlike sautéing sliced onions and tomatoes, our mixture here has a tendency to form bubbles that burst. So I would suggest that you keep your face at a distance a reasonable, prudent man would.

Step 4:

Once the Veggie Mixture turns translucent, add the chilly powder, the coriander powder, the turmeric and salt. Continue to sauté till the raw smell of the turmeric is lost. In order to get an idea as to whether this mixture is cooked just right, you just need to see if the water from the Veggie Mixture (the vegetables have water content. No extra water was added) has evaporated and if it starts to look thick and separate. (“Gravy Mixture”)

Step 5:

Mix one sachet of the coconut milk powder in a glass of water and pour it into the Gravy Mixture and mix it well while the wok sits on the heat. (“Gravy”)

Step 6:

Put the hard boiled eggs into the Gravy the yellow facing up. Gently coat the eggs with the Gravy. Now you may want to stop using the mixing spoon or spatula excessively. I happen to be rather particular as to how the eggs end up looking even in the end.

Step 7:

After the Gravy sits on the flame for another ten minutes (wok closed with the lid), add the next sachet of coconut milk. (Mixed in water, of course! ¾ cup should be ideal) Post this step, leave the Gravy on the flame for another ten minutes (Lid back on the wok)

Step 8:

The last touch to your Egg Curry would be to add to it some mustard seeds, curry leaves and some dried red chillies tempered in oil in a small pan. Add this to the Egg Curry sitting on the stove and you are done!

Your oh-so-creamy Egg Curry is now ready to be devoured with Iddiyappams or Appams or even Rotis for that matter. Why don’t you try this out over the weekend and let me know? 🙂